The flat iron steak is taken from the ‘feather’ muscle in the shoulder section. Our butchers remove any gristle from the muscle, leaving a beautifully marbled lean steak.
Although the Flat iron steak is from a tender muscle if you over cook it, it will become tough. It’s best cooked rare or medium rare in the classic method (very, very hot pan or grill; both sides sealed and rested well in a warm place).
It’s also sometimes called a Butler’s steak or a flat tender steak.